Directions
- 1Separate the egg yolks from the egg whites and place the yolks on a wire rack on a baking sheet.
- 2Pour olive oil over the egg yolks, cover with aluminium foil and bake in an oven at 70 °C for about 1 hour.
- 3Slice the baguette into thin slices.
- 4Drizzle olive oil over the bread slices and season with salt.
- 5Bake the bread in the oven at 200°C for 10 minutes, until golden brown.
- 6Place the confit egg yolks in a small bowl with rosemary and black peppercorns, and gently warm the oil.
- 7Gently place a confit yolk over each slice of toasted bread.
- 8Spread the yolk with a knife.
- 9Grate pecorino romano cheese over the bread.
- 10Sprinkle with fresh thyme and serve.
Ingredients
- 4 egg yolks
- 1 cup olive oil
- 1 rosemary sprig
- 4 black peppercorns
- 1 baguette
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 50 grams pecorino romano cheese
- 0.5 teaspoon fresh thyme
Equipment
baking sheetwire racksmall bowlaluminum foilknifegrater
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